Equipment:
• 1 large saucepan and two small saucepans
• Small frying pan
• Chopping board and knife
• Peeler

Method:
Finely dice the shallot and sauté it with a little oil in one of the small saucepans for about 5 minutes until tender. Add the white wine and tarragon to the shallots and simmer for another 5 minutes to reduce it.

While the wine is reducing, peel the spears of asparagus. Boil some water in both the large saucepan (for the asparagus) and the remaining small one (for poaching the egg) and then gently melt the butter in the frying pan.

Place the asparagus spears in the large saucepan and boil for about 5 minutes (depending on the thickness of your spears) until tender. After a couple of minutes add the crème fraiche to the tarragon, shallot and wine, add the almond flakes to the frying pan and melted butter and start to poach your egg.

Stir the crème fraiche until melted and combined and bring to a gentle simmer. Fry the almond flakes until golden and toasted then remove from the heat.
When everything is ready, gently remove your asparagus from the water and pat it dry. Place it on the plate and then top with the poached egg. Pour the tarragon sauce over the poached egg and sprinkle over the toasted flaked almonds.